真空冷却联合超声杀菌对卤牛肉品质的影响

为避免高温杀菌给卤牛肉带来的不利影响，探索绿色低温处理在保障卤牛肉安全和良好品质方面的可行性，以菌落总数、TVB-N、TBARS、感官与水分分布等为指标，采用单因素实验、对比实验等方法，开展真空冷却-超声杀菌对卤牛肉品质影响方面的研究。结果表明，基于真空冷却的超声波处理功率、温度和时间对杀菌效果影响明显，超声波功率为2500 W、处理温度70 ℃、杀菌时间20 min时杀菌效果最好，显著降低了菌落总数、TVB-N和TBARS值（P<0.05）。真空冷却联合超声杀菌的卤牛肉结构完整、紧实，横向弛豫时间T₂明显左移，弛豫时间缩短，水与肉成分结合度高，分布均匀。真空冷却联合超声处理对卤牛肉具有明显的杀菌作用，并能延缓卤牛肉中脂肪的氧化，保质效果好。该研究可为酱卤肉制品的绿色低温杀菌提供借鉴。

Effect of Vacuum Cooling Combined with Ultrasonic Sterilization on Quality of Marinated Beef

In order to avoid the adverse effects of high-temperature sterilization on stewed beef and explore the feasibility of green low-temperature treatment in ensuring the safety and good quality of stewed beef, taking the total number of colonies, TVB-N, TBARS, sensory and moisture distribution as indicators, the effects of vacuum cooling combined with ultrasonic sterilization on the quality of stewed beef were studied by single factor experiment and comparative experiment. The results showed that the ultrasonic treatment power, temperature and time based on vacuum cooling had an obvious impact on the sterilization effect. The sterilization effect was the best when the ultrasonic power was 2500 W, the treatment temperature was 70 ℃ and the sterilization time was 20 min, which significantly reduced the total number of colonies, TVB-N and TBARS (P<0.05). The stewed beef treated by vacuum cooling combined with ultrasonic sterilization had complete and compact structure, obvious left shift of transverse relaxation time T₂, shortening of relaxation time, high combination of water and meat components and uniform distribution. Vacuum cooling combined with ultrasonic treatment had obvious bactericidal effect on stewed beef, could delay the oxidation of fat in stewed beef, and had good quality. This study can provide a reference for the green low-temperature sterilization of sauce and marinated meat products.